Herbed rice with fava beans and peas

Tonight's dinner was a Madhur Jaffrey recipe, an Iranian baked rice dish. As printed, the recipe calls for (frozen) baby limas, but I substituted (fresh) fava beans and peas since no limas were handy. It came out quite well, although since I'm not a big fan of dill, I should have thought ahead and cut back on the dill and added more fresh mint. Mint's a weed, and since I'm out of rum to make mojitos with (and, frankly, I'm too lazy to make mojitos just for myself), I should take every opportunity to use the mint growing outside our door before it takes over all of the metro DC area. (I also didn't use any Chinese parsley. Is that another name for cilantro?) I was going to fry up some sweet potato rounds, but I felt that I was dirtying enough dishes as it was and skipped it. This was a good recipe -- not quick, but with fairly little active cooking time -- that I'll use again.